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spinach-and-artichoke-risotto-recipe

Spinach and Artichoke Risotto

This recipe is vegan.
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Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 ½ cups Arborio rice
  • ½ cup white wine (optional)
  • 4 cups vegetable broth, warmed
  • 1 can artichoke hearts, drained and chopped
  • 4 cups fresh spinach, chopped
  • Salt and pepper to taste
  • ¼ cup nutritional yeast (optional)
  • 1 lemon, zested and juiced

Instructions 

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cook until soft.
  2. Stir in Arborio rice, cook for 2 minutes until slightly translucent.
  3. Add white wine, cook until absorbed (optional).
  4. Gradually add vegetable broth, one ladle at a time, stirring constantly until absorbed.
  5. Stir in artichoke hearts and spinach, cook until spinach is wilted.
  6. Season with salt, pepper, nutritional yeast, lemon zest, and juice.
  7. Serve hot.

Nutritional Value

Calories: 350kcal | Carbohydrates: 60g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 500mg | Fiber: 6g | Sugar: 3g | Vitamin A: 3000IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 4mg

Keywords

Risotto, Vegan
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